Curry Bowls with Rice Noodles

I found this recipe on A Pinch of Yum's website. Check out this site for lots of great recipes. As usual, I made some modifications to it but Patrick and I enjoyed it. I found that prepping the vegetables earlier in the day or the night before and storing them in the fridge was a great way to save a bit of time later on when everyone was hungry and cranky.

Curry Bowls with Rice Noodles

Ingredients

For the Curry Sauce:

• 1 tablespoon olive oil or broth
• 2 green onions
• 1 tablespoon ginger paste
• 2 tablespoons red curry paste
• 1 14-ounce can lite coconut milk
• 3 tablespoons sugar
• 1 tablespoon hot chili paste (sambal oelek)
• 4 tablespoons coconut aminos (could also use liquid aminos or soy sauce)

For the Bowls:

• 4 ounces brown rice noodles
• 1 tablespoon sesame oil
• half a sweet onion OR red onion chopped
• 2 cups chopped broccoli florets
• 1 cup shredded carrots
• 1 red pepper diced into medium sized chunks
• 1 cup chopped asparagus
• 1 cup shredded purple cabbage
• sesame seeds for topping
• limes for serving
• a handful of fresh basil for serving

Instructions

1. Soak the noodles in a bowl of very cold water for at least 20 minutes. When soft, drain and rinse.
2. For the sauce, heat the oil in a large saucepan. 
3. Add the green onions and ginger; stir fry for 5 minutes. 
4. Add the curry paste; stir fry for 1 minute. 
5. Add the coconut milk, sugar, chili paste, coconut aminos and simmer for 15 minutes - it should thicken a bit.
6. For the veggies, in a large skillet, heat the oil over high heat. 
7. Add the onion, carrots, broccoli, and asparagus. (I usually have these chopped and ready to go so that all I have to do is dump them in.) Stir fry until the broccoli and asparagus are bright green. 
8. Add the cabbage and cook for 1 more minute.
9. Add the softened noodles to the saucepan with the sauce and gently mix. 
10. Add the veggies and toss together until just combined.
11. Sprinkle with sesame seeds and basil and a squeeze of lime.

The last days of summer

The three boys and I spent Wednesday evening at the beach. The Long Island Sound is more protected than other beaches and it makes it a perfect place for the younger kids to play. Patrick had a meeting and so we left without him. (Poor guy has missed out on all of the beach time since we have been here.) We took a sort of picnic. I cheated and picked up pizza for them and a veggie wrap for me.

We played in the "puddles"/ tide pools and enjoyed the sunset. It was warm. One of the few remaining warm days before fall comes for good this year. There were just a few families on the beach and as the tide went out we had plenty of room to run off the day and play.

E and M digging and wading.

Betsy told us that the evening times at the beach were special. I believed her but I now understand what she meant. The feeling was much different. It was so calm and peaceful, so quiet and lovely. The sunset was unmatched on Wednesday which didn't hurt.

Betsy, E, M, and J checking out the sand.

A lovely mom offered to take all of our picture after my attempts to have E hold J failed miserably.

Good night sea. Good night sand. Good night wind. Good night beach.

Chocolate Mixed Berry Oat Bars

3 year old approved

I came across a version of this recipe at Texanerin Baking's blog. Go check out her original and peak around at some of her other recipes! I made some of my own modifications but otherwise I liked what she created. This is my version of Texanerin's bars.
 

Chocolate, Mixed Berry, Oat Bars

 Ingredients

• 3/4 cups all-purpose flour
• 1 1/2 cups rolled old fashioned oats
• 1/2 cup brown sugar
• 1/4 teaspoon baking powder
• pinch of nutmeg
• 1/4 teaspoon salt
• 1/3 cup soft (but not liquid) refined coconut oil 
• 1/3 cup soy free Earth Balance Spread
• 1 1/2 cups frozen mixed berries
• 1/3 cup mixed berry jam (or any berry flavor that you happen to have on hand)
• 1/2 teaspoon vanilla
• 1 cup semi-sweet mini chocolate chips

Directions

1. Line an 8"x8" square baking pan with parchment paper and preheat the oven to 375°F. 
2. Stir together the flour, oats, brown sugar, baking powder, nutmeg, and salt.
3. Cut in the coconut oil and mix until the dough just comes together.
4. Gently press two thirds of it onto the bottom of the prepared baking pan.
5. Bake for 12-13 minutes or until the edges just start to brown.
6. While baking, prepare the berry filling. In a small sauce pan, stir together the berries and jam. Heat through until it is mashed with a fork.
7. Remove from heat and stir in vanilla.
8. Spread this mixture over the baked crust and then sprinkle about 1/2 of the chocolate chips over the berry layer.
9. Sprinkle the remaining oat mixture over the chocolate chips.
10. Bake for another 25-28 minutes or until the top has lightly browned and the filling is bubbly.
11. Remove from the oven and top with the rest of the chocolate chips.
12. Let the bars cool completely in the pan and then refrigerate at least 3 hours before cutting.
    
    
    
    
    
    

Fun happenings

I am loving being home. Although it can be a little crazy, I feel more relaxed and more calm. I feel like I can really "be there" for the boys. I still do feel a little guilty for not working but down the line I am sure there will be time for that.

The first few weeks of school have gone well, although E is TIRED by the end of the day which makes for some rough evenings. He came home on the first day and told me that the best part of the day was lunch and said, "mom, seriously, I am so good at lunch". Love it. Although, I apparently under packed and he was "soooo hungry".

M and mom at the beach on a cool day.

E and M on the rocks in the side yard of our house.

M spending time with dad on the playground before he had to go back to work for an evening meeting.

My little buddy, M.

Look who is the big brother during the school day.

M and I have been able to spend time together, which we really hadn't done since he was a newborn. He often surprises me with little observations and his language expands daily. M and J and I walk across the street to the pond almost every day to check in on the fish, turtles, ducks, geese, and every now and then a crab or two. Last week, we spotted a three legged turtle. M thought it was pretty interesting that the bigger one with three legs bumped the smaller one off the rock while he was climbing up. There are some really big snapping turtles and we have seen painted turtles and sliders. I am sure there are more than a few varieties that I am unaware of.

Turtle friends.

Brothers watching the turtles

 E starts flag football this week and is looking forward to his first game and practice. His team is the KC Chiefs. What are the odds? Ha. He is also signed up for Cub Scouts. Pretty exciting when you consider the Collins' family history in the scouting world.

We have checked out Whole Foods, walked over and gotten our library cards, gone running at Tod's Point (without Kona - no dogs allowed until Dec 1st), gone to the beach, and found a gym to work out at. We have ventured to Target (a whole separate post of it's own), found a sporting goods store and spent time walking in the neighborhood. We are slowly unpacking boxes and getting settled in. Patrick has misplaced his keys almost daily, which definitely makes it feel like home. Ha!

We have some adventures in mind too. We are hoping to take the boys on the train, probably just a few stops away. We would eventually like to go into New York City but may need to recruit a brave soul to go with us. I'm looking forward to finding a yoga class/studio that I love and am hoping to get to Trader Joe's one of these days. For now, we are just finding our new normal, one day at a time. 

The Long Island Sound off of Tod's Point - Morning run

Grilled "Sausage" and Veggie Sandwich

I was using up leftovers and vegetable on their "last legs" in my fridge for lunch today and it turned out quite good.

We had green pancakes, VeganEgg, and vegan sausages for dinner last night. There were several sausage links left that Patrick crumbled in a wrap and I used one for this sandwich. I also roasted a few veggies late morning to use them before they went bad.

Roasted Veggie and Hummus Sandwich

Ingredients
- 2 slices good whole wheat bread or sandwich bread of choice
- 2 tablespoon of roasted red pepper hummus
- 1 teaspoon Earth Balance soy free spread
- Roasted Brussels sprouts, celery, broccoli, carrots, and red onion (see specifics below)
  - salt and pepper
  - olive oil or vegetable broth
  - brown sugar
  - garlic powder
- 1 slice vegan cheese
- two slices of tomato
- 1 vegan sausage link

Directions
1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
2. Chop veggies and arrange on baking sheet sprinkling with olive oil, garlic powder, salt, pepper and brown sugar for Brussels Sprouts.

Roasted Carrots, Celery, Red Onion and Broccoli

• 1 cup baby carrots
• 1 cup broccoli florettes
• 1/2 tbsp olive oil
• 1/2 red onion 
• 1 tsp olive oil or veggie broth (or to taste)
• pinch of salt
• garlic powder
• black pepper, to taste

Roasted Brussels Sprouts

• 1½ cups Brussels sprouts, trimmed and halved
• ½ tbsp olive oil
• 1 tsp brown sugar
• pinch salt
• black pepper, to taste

3. Roast vegetables for 20 minutes (or to liking) stirring once halfway through.
4. Cook vegan sausage link according to instructions or reheat if leftover.
5. When vegetables are nearing completion, spread Earth Balance on one side of each slice of bread.
6. With the buttered side down, place one slice of vegan cheese on one slice of bread and spread hummus on the other slice. (Note the Earth Balance is used on the toasting side.)
6. Place desired amount of roasted veggies on the sandwich on top of the cheese.
7. Slice sausage link the long way for a flat surface and add both pieces to the sandwich.
8. Add sliced tomato and press two slices together to form sandwich.
9. On a lightly oiled, preheated skillet, cook the sandwich for 2 minutes or so on medium. Watch the bottom so as not to burn. Flip when adequately toasted. Toast on the other side for 1 to 2 minutes.

Enjoy!

A Heartfelt "Thank you"

I honestly have to say I feel so lucky. Moving away from friends and family in Nebraska is hard. I miss my mom and dad everyday. We are all looking forward to our visitors. My aunt and uncle and then mom and dad have a trip planned in October and we are looking forward to Patrick's mom and dad and our great friend Steve to visit in November.

I also have to say that we love it here. People here are so incredibly kind and generous. From helping to stock our home before our arrival, to loaning us items to keep a household with three little kids running smoothly (or as smoothly as it gets), to bringing over meals and flowers and little surprises for the boys, to working through the process to get us beach passes and the necessary paperwork to register E for Kindergarten, we are grateful.

All of the little kindnesses add up and do not go unnoticed. On Sunday, Patrick's first day of preaching at First Congregational Church, Mrs Baker handed us an armful of beautiful flowers that had been part of the bouquet on the alter and told us to put them in our home with blessings from the day. They make me smile every time I walk by.

There was a bowl of pink flowers on the counter when we got here and Pam brought over a very happy sunflower. The generosity is amazing. (It also reminds me that I should keep more flowers in our home!)

There was a bag full of children's books from the Caring Committee (I think) waiting for the boys and they have absolutely loved going through them and reading everything repeatedly.

Betsy stocked up our freezer and fridge with produce and a few Trader Joe's items and also made us a meal on our first night in Old Greenwich. She has taken the boys to the park, taken us to the Greenwich Farmer's Market, given me a tour, answered all of my crazy questions, loaned me dishware, pots and pans, a cutting board and knife, and generally just saved the day over and over.

Pam was also in on the preparations for our home. She has stayed with M and J while we took E over to the introduction for Kindergarten. She walked us to the Old Greenwich Farmer's Market, loaned me kitchen supplies (thank you, thank you) and answered a million questions.

Jan helped Patrick with the beds the day we arrived so that the boys beds would be ready for them that first night. He has helped with some general repairs and offered countless times to assist with all sorts of things around the house.

Craig and Vance have welcomed us to the "neighborhood". They helped with home preparation, have put up with the noise from our yard and the playground while the boys burn off energy, have given great tips on places to go and things to see, and held a welcome party for us in their home.

And there are so many others that have offered to watch the boys, answer questions, show us around, and help us with items that were delayed or lost in the move.

People have asked us to dinner, invited us for happy hour, and introduced us to their friends. We feel so lucky to be welcomed with open arms, open hearts and so much love. Thank you!

Tomato Peanut Curry Soup aka How NOT to Use Your Blender

Anyone who has a Vitamix, or other blender that they use regularly, knows that you don't blend hot soup or liquid. Why you ask? Because explosions occur. Cooling off the substance to be blended is key. Leaving the lid partially off the blender and covering that bit with a tea towel would work but did I listen to my own advice? No, of course not. Due to this, I created a curry covered cupboard. Lovely. Luckily, it cleaned up quickly. I also managed to cover myself in it. Thankfully, it wasn't so hot it burned. Whoops.

Anywho, this is delicious. I had a Tomato Peanut Curry Soup at a restaurant in Lincoln called Bread and Cup just before we moved. My mom watched the boys for a couple of hours and Patrick and I went on a lunch date for our anniversary! It was lovely, and so was the soup. I wanted to recreate something like it. Their version was definitely better but maybe it was just because I didn't end up wearing that particular meal... question mark? I highly recommend that you visit that restaurant if you are in the area. It is owned by a local couple who lived down the street from us and they source everything they can at the Farmer's Markets. The menu changes with the season and it was quite good. They didn't have many vegan options. Everything was very meat and egg heavy but vegan isn't their goal and with a little scouring of the menu I was able to find a plantcentric meal.

Yes that is a plastic spoon. Don't judge. The moving truck with the other half of our belongings has not yet arrived.

Tomato Peanut Curry Soup

(Recipe adapted from Food Network Magazine)

Ingredients

1 tablespoon olive oil
1 small yellow onion, finely chopped
1 green bell pepper, finely chopped
1 stalk celery, finely chopped
1 clove garlic, finely chopped (or garlic powder)
1/2 teaspoon curry powder

3/4 teaspoon smoked paprika

1/4 teaspoon cayenne pepper
Kosher salt

1 15 -ounce can fire roasted tomatoes

3 T tomato paste
4 cups low-sodium vegetable broth
1 1/2 teaspoon packed dark brown sugar
1/3 cup smooth peanut butter (I used my homemade variety because it was what I had)
Freshly ground black pepper
Fresh cilantro and chopped peanuts, for topping

Directions

Chop veggies into similar size pieces. Heat the olive oil in a large pot over medium-high heat. Add the onion, bell pepper and celery; cook, stirring, about 7 minutes. Add the garlic, spices and 1 teaspoon salt (or to taste) and cook, stirring, 3 more minutes.

Add the tomatoes, tomato paste, vegetable broth, brown sugar and 1 cup water to the pot, then stir in peanut butter. Bring to a boil, then reduce the heat and simmer on med low. Stir occasionally, until the soup thickens slightly, about 20-30 minutes. Puree with an immersion blender (ideally) or in a regular blender in batches. If using a regular blender make sure that the soup is very cool. Trust me on this one. Season with salt and black pepper.

Ladle soup into bowls; top with cilantro and peanuts. 

Can I just say....

"Yay for soup!"?

And...

Thank you to Betsy and Pam for the use of some odds and ends kitchen equipment while I await the arrival of my own. The cutting board, knife, and pot/lid were integral in this meal. :)

New Beginnings

We have been in Old Greenwich for almost a week. (Still haven't seen hide nor hair of the moving truck with the rest of our stuff on it.) There are so many great things we have discovered and I am sure we are only scratching the surface.

Things that I love...
- um.... the ocean 5 minutes away - obviously
- the sound of the seagulls
- the church bells ringing every 15 minutes during the day right in the backyard
- the sound of the train going into the city (not loud and wall shaking, just catch it now and then)
- the amount of light and windows in this house, amazing
- the cemetery outside of the window
- the quiet space we are in
- the humidity
- two Farmer's Markets with a wide variety of fresh fruits and veggies

Giant fresh celery

Seen on my run through an adjoining neighborhood

Things that M says he loves
- the beach and the "white things" (Where the waves break. He loves to stand and let them hit him square in the chest. He would prefer not to hold a hand but his mother just can't quite let go just yet. )
- playing in the big boys bedroom

Waves

Things that E says he loves
- SCHOOL (said with enthusiasm)
- digging in the sand at the beach
- a park on the other side of the backyard fence

Beach time

Things that J seems to love
- that his dad covered his windows to make his room darker for sleeping
- that mom is home so he can eat "on demand"

J's "chef hat" per E

Things that Kona seems to love
- the quiet suits her as she ages
- all the new smells

Patrick wasn't all that interested in playing my "what do you love about Connecticut" game. He has been a bit grumpy due to dealing with the moving coordinator at Mayflower. Her communication skills have been a smidge questionable.

Lunch at a make shift table

Update: sounds like the second load of our belongings will be here next Tuesday and that the movers will move a few of the large items upstairs for us that didn't get done last time. I would say this is well outside of the 3-12 day window that was guaranteed? 

This is what we will all look like if our clothes don't come soon. Wink.

Other observations
- In Nebraska the parking lot birds were giant blackbirds. In Connecticut, they are big, brave, white-ish, fluffy seagulls.
- You can make chocolate chip cookies with very few kitchen implements. I started making them before I realized that I didn't have a mixer or spatula or parchment paper here yet. Oops. I was also missing a non-essential ingredient. Oh well.
- Window air conditioners and big heat radiators remind me of my days at the Delta Gamma house.
- Gentle leaders for dogs are quite foreign around here.
- Going to Target in Nebraska is much less stressful than going to Target in Stamford, CT. However, because the Target in Stamford is on floors 3 and 4 of the building, on top of the parking garage, they have a conveyor belt/escalator for the carts to ride on. This was pretty entertaining for all of us. And, yes, you do have to pay to park at Target.

Target wore him out!

- People honk at you to go the minute the light changes to green, even if there are people in the cross walk in front of your bumper. Yikes.
- Toll roads/booths freak us out.

I am sure I will come up with a few more things. I am thinking of posting on Thursdays about life in general and on Mondays with a recipe from the week, Vegan of course.

Until next time...
Kate